I like to eat this on Shabbat mornings with my coffee. It’s my personal indulgence!
Preheat oven to 350 degrees Fahrenheit.
Prepare 12 muffin cups in a muffin tray.
Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add the eggs, beating well after each addition.
Mix together the flour and baking powder. Reduce the speed of the mixer to low and add the flour mixture, milk and vanilla, mixing until just combined.
Remove one cup of the batter and set aside in another bowl. Add the cream cheese and cappuccino syrup to the remaining batter and mix well.
Place a heaping tablespoon of the dark batter into the bottom of each muffin cup, and divide the white batter over the chocolate batter in the cups.
Bake for 25 minutes, or until the top spring back when lightly touched.
Let cool and then drizzle with icing (see below).
Mix syrup and icing sugar until combined. Add water in tiny amounts until a thick but runny consistency is reached.